Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken in tomato soup / sopa espanola. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Chicken In Tomato Soup / Sopa Espanola is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Chicken In Tomato Soup / Sopa Espanola is something which I’ve loved my entire life. They are nice and they look wonderful.
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To get started with this recipe, we must prepare a few components. You can cook chicken in tomato soup / sopa espanola using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chicken In Tomato Soup / Sopa Espanola:
- Prepare chicken thighs
- Get beef stock
- Prepare tomato puree
- Take onion
- Make ready dice tomato
- Take dried parsley
- Prepare vegetable oil
- Make ready dice tomato
- Get SEASONING
- Make ready brown sugar
- Make ready worcestershire sauce
- Get red wine vinegar
Bring soup to a simmer, cook for twenty minutes and then add in your noodles. In a large heavy pot, heat the oil over medium high heat until hot. Place the tortilla strips on an ungreased baking sheet. When you first look at a bowl of sopa de fideo, it might seem like any other chicken noodle soup, just with tomato added to the broth; another difference, which gives this soup its very distinctive flavour, is that the dry pasta is browned in oil before adding liquid.
Instructions to make Chicken In Tomato Soup / Sopa Espanola:
- with oil pan brown chopped chicken pieces with onion then add 3 tomato
- Add beef stock and tomato puree and let it simmer in low heat for 10 minutes
- Add seasoning and red wine vinegar mix well and simmer another 5 minutes
- Add 1 more dice fresh tomato and mix well then serve top dried parsley
Place the tortilla strips on an ungreased baking sheet. When you first look at a bowl of sopa de fideo, it might seem like any other chicken noodle soup, just with tomato added to the broth; another difference, which gives this soup its very distinctive flavour, is that the dry pasta is browned in oil before adding liquid. Cook for a minute, until the chicken is cooked through. Take the pot off the heat and add the cream. Mix the chicken with light soy sauce and cornflour, set aside.
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